For the benefit of family and friends; I have created this blogg to keep in touch and informed...some entries are for the purpose of sharing with my family the daily events or keep abreast of current 'happenings" in our daily very busy lives.
And now a beautiful narrative from a contact who's a master at poetic writing and who inspires some of the most beautiful cityscapes photographs...
Please enjoy and comment to your heart's content...
Approaching new season means impending changes in our household. After the arid summer months; after spending time traveling out in the West coast we've returned home in time to see some delightful changes in our Texas weather. You know what they say: "If you don't like the weather just wait five minutes and will change" Time for us to enjoy the most pleasant time at home. Time to have friends over to enjoy the glorious outdoors in our surroundings...Time to enjoy the bounty of the land; share with others what nature does best!!
According to a dictionary, it means literally: on the menu; In restaurants it refers to ordering individual dishes rather than a fixed-price meal. To my amusement it may entail other perspectives depending upon the place...There's nothing à la carte when cooking at home. We take time to enjoy the preparations as well as the enjoyment of our hard work.
Last few days I was able to be home for a few hours, long enough to bake a pecan pie for my family which was most surprising to my dearest! Being his fav dessert I planned the afternoon as a last minute affair...
Maple Pecan Tart
Makes: 10 servings
Active time: 40 minutes
Total: 2 1/4 hours
To make ahead: Cover and refrigerate for up to 1 day. Serve at room temperature.
Equipment: 9-inch tart pan with removable bottom
This pecan tart gets added tang from dried cherries. Instead of corn syrup, which is found in most pecan pie recipes, we've opted for maple syrup. If you can find it, choose dark amber or grade B, because it has the richest maple flavor. The crust, made with heart-healthy pecans and canola oil, couldn't be easier to whip together. Just blend it in the food processor and pat it into your tart pan.
1 large egg yolk
3 tablespoons unsalted butter, melted, divided
2 tablespoons canola oil
1 tablespoon water
2 cups pecan halves, divided
1 tablespoon granulated sugar
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon salt, divided
2 large eggs
1/2 cup pure maple syrup
1/2 cup packed dark brown sugar
2 teaspoons dark rum (optional)
1/3 cup dried cherries, chopped
1. Preheat oven to 400°F. Generously coat a 9-inch tart pan with removable bottom with cooking spray.
2. Combine egg yolk, 2 tablespoons melted butter, oil and water in a small bowl. Process 1/2 cup pecans and sugar in a food processor to the consistency of coarse meal. Add flour and 1/4 teaspoon salt and pulse until combined. Drizzle the yolk mixture through the feed tube while pulsing and pulse just until the mixture is combined.
3. Spread the mixture evenly into the prepared pan, pressing it firmly into the bottom and all the way up the sides to form a crust. Place on a baking sheet. Bake until dry and just beginning to brown on the edges, 12 to 14 minutes.
4. Meanwhile, whisk eggs, maple syrup, brown sugar, rum (if using), the remaining 1 tablespoon butter and the remaining 1/4 teaspoon salt in a medium bowl. Transfer 1/4 cup of the mixture to a small bowl. Chop 1/2 cup pecans and add to the medium bowl. Stir in cherries. Mix the remaining 1 cup pecans with the reserved maple mixture.
5. Remove the tart crust from the oven. Reduce the oven temperature to 350°.
6. If there are any cracks in the crust, sprinkle with a little flour and use a dry pastry brush to "seal" the flour into the cracks. Evenly spread the filling in the crust. Arrange the maple syrup-coated pecans decoratively on top and drizzle with any remaining maple mixture.
7. Bake the tart until it no longer jiggles in the center when gently shaken, 25 to 30 minutes. Let cool on a wire rack for about 20 minutes. Remove the sides of the pan (use a butter knife to gently loosen the tart from the pan sides if it sticks in spots). Let cool completely, about 40 minutes more.
Being a working man, he can eat with little effort an entire pie in one sitting as long as the coffee cup is replenished constantly...
Migas is one of those dishes traditionally made by each household to utilize the leftover tortillas after the day is done. The following day those tortillas were usually a bit hardened which made for perfect "Leftover bits" or as we called them around our house...Migas
My recipe for migas:
1. Four corn tortillas diced..
2. chopped onion as desired
3. chopped cilantro as desired
4. jalapeno peppers diced to taste...
5. olive oil to grill all ingredients
6. four eggs
7. Sometime I'll grill and add some Italian sausage or chopped ham or bacon...
8. cheese of your choice (as much or little as you like)
9. salt/pepper to taste
In a pan place some oil...start out with small amount and add as needed. When oil is hot add tortillas, onion peppers and grill as much or little as you like. (Prefer mine crisp) next add eggs, cilantro, pepper, salt to taste. Last add crumbled cheese. Sometime I'll use mozzarella, other times I'll add some goat cheese or just cheddar whichever is in my fridge...
Hot coup of coffee and you're set.
Enjoy
(Migas are a traditional dish in Spanish cuisine. Originally eaten as a breakfast that made use of leftover bread or tortillas, today migas are a fashionable first course served for lunch and dinner in restaurants in Spain.[1] Some historical sources associate the origins of this dish to North African couscous.) http://en.wikipedia.org/wiki/Migas
The ingredients of migas vary across the provinces of Spain. In Extremadura, this dish includes day-old bread soaked in water, garlic, pimentón, olive oil, and contains spinach or alfalfa; often served with pan-fried pork ribs.[2][3] In Teruel, Aragon, the migas include chorizo and bacon, and are often served with grapes.[4]
Have you ever wanted to see your recipes included in a recipe book? Now’s your chance to see your favorite recipes in print and to support a great cause at the same time!
The staff at The Center for Dental Health are collecting and publishing their own favorite recipes along with those from the many wonderful cooks that are part of our dental family - as well as from many fine cooks throughout the community and region at large.
Everyone who submits a recipe will receive a FREE copy of the cook book when published. This means you can turn your favorite contribution into dozens and dozens of soon-to-be personal favorites for your home and family – recipes that have already been tested and enjoyed by other families.
Think of all the new recipes you’ll have for some terrific down-home mouth-watering meals, tempting desserts, refreshing drinks, healthy appetizers, tantalizing bar-b-que dishes, and popular seasonal favorites.
1. Whole grain bread...This is one of my favorites!
2. Slight grilled tilapia fish in a lemon sauce...yum
3. Bring your appetite. You'll enjoy it very much!!
Have you ever fpound yourself in the situation when your mind is blank and devoid of all thoughts? or have you found yourself trapped in that familiar social horror: being faced with a complete stranger and wanting more than anything to break the silence which stretches out awkwardly between you. In these situations, you need some sure-fire fallbacks guaranteed to break the ice and start a conversation.
What's your body language saying?
Pay attention to the messages you're sending out with your body. Are you frowning at the room in general with folded arms? Are you standing rigidly with a pasted-on smile, looking like you're frozen to the spot? If so, you're sending out very clear signals which warn people to steer clear of you because you're just not interested in engaging with them.
Take a deep breath, unclench your fists, relax your body and smile broadly. Move around the room, starting with the most approachable people. Make sure that your body language states that you are interested and relaxed and here to meet people. Make plenty of eye contact as you smile - these are the keys to making a stranger feel relaxed and welcome as they approach you. Positive body language substantially reduces the risk of rejection when mingling with strangers - if you're relaxed and smiling, even shy people are more likely to feel comfortable enough to come right up and start chatting.
Polish up your conversational style
One of the best conversation tips we can give you is to be a good listener -
pay very close attention to how the other person responds and steet away
from the conversation topics that fail to get their enthusiasm.
A new day usually is announced when the light shines over the horizon...But what kind of day? One thinks of light and new day as a natural consequence of the rhythm of time and life. Today is no exception though...
For the sake of discussion, it must be settled as the only logical explanation for what's happened in the face of relentless chaos in one's life. A new day approaches and a new hope brings the idea of re-new energy as only hope can provide.
My energy comes in various forms-today; it may as well be an image but when I look out the window and contemplate such a fine figure...I know things will be all 'right!
As he stood out in the front deck, (Seemingly in his own world) surveying the area for some remodeling we've planned before Winter arrives; I thought of a younger man whose only perspective and goal was the love for his family...He stood and I watched him proudly for a while; and a while longer indeed!
We derive strength from each other. He's the tower while I consider myself the re-enforcing steel holding the tower in-place...and, I think...in fact I know he feels same. This is where our team becomes one...The power to understand and complement each other. Just a light announces a new day we announce each other's presence. As we should!!!....
